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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-08-2017, 08:11 AM | #1 |
Take a breath!
Join Date: 01-15-13
Location: Indianapolis
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spicy slaw or different type slaw recipes?
Hey Brethren!
Just wondering if anyone has some good recipes for a spicy slaw or maybe a slaw that is a bit different than just one's average vinegar or creamy slaw? I mean I could just add some peppers to the one I already make, but what fun is that? Curious to see what others are doing. Thanks!
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12-08-2017, 08:17 AM | #2 |
Full Fledged Farker
Join Date: 09-09-15
Location: Havre de Grace, MD and Bradenton, FL
Name/Nickname : Kathi
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Half mayo, half sour cream, and a hefty dose of prepared horseradish. Finish with salt and pepper and feel free to add a shot of vinegar. Depending on how much horseradish you use, you can really clear out your sinuses!!!
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Kathi - Stumps Classic, BBQ Guru, Weber Genesis gas grill, Thermapen, and other toys |
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12-08-2017, 08:26 AM | #3 |
Take a breath!
Join Date: 01-15-13
Location: Indianapolis
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thats what I'm talking about! I love horseradish!
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Black Metal BBQ, LLC. |
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12-08-2017, 09:08 AM | #4 |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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we haven't ventured into spicy slaw yet but we often do use shredded granny smith apple in the slaw we use for pulled pork sammies. a little bit different than your typical stuff but not so different that it would scare off people.
the horseradish thing intrigues me though
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12-08-2017, 10:56 AM | #5 |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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I make my slaw dressing with some jalapeno slices, cilantro, and powdered cayenne or chipotle peppers. I dont have the recipe written down because its a little different every time I make it. Cut back on the sugar and use just enough to balance it, replace some of the vinegar with lime juice. Its got enough kick to be there, but tame enough for the kids. I hate sweet coleslaw, so this was my compromise.
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12-08-2017, 12:51 PM | #6 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Here's a Mexican style slaw that I posted a while back.
http://www.bbq-brethren.com/forum/sh...t=mexican+slaw Note: Also goes great with fish tacos.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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12-08-2017, 01:02 PM | #7 |
Full Fledged Farker
Join Date: 02-24-16
Location: Cincinnati OH
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Red white and blue slaw.
Just add sliced cherry tomatoes, blue cheese crumbles, a little blue cheese salad dressing and plenty of crispy bacon to your regular creamy mayonnaise slaw. First had it at a small bbq joint in Knoxville Tennessee about four years ago. If you like blue cheese, it's the bomb.
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Old Country O/U, Weber Performer, Blackstone 36 |
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12-08-2017, 01:24 PM | #8 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Best I have ever had is the Cock of the Walk Cole Slaw recipe I got off of here.
See Post #15 at this link: http://www.bbq-brethren.com/forum/sh...ad.php?t=23734 Cock of The Walk Cole Slaw (with slight adjustments) 1 lb. bag of ready mixed slaw with carrots 1/4 cup green onions chopped 1/4 cup white or vidalia onions, chopped 1/4 cup bell pepper, chopped 1/8 cup sugar 2 tsp black pepper 1 1/2 tsp granulated garlic powder 2 tsp Lawry's salt or Tony Cachere's creole seasoning 1 TBSp white vinegar 12 oz Mayonnaise Yes! after years of high level espionage I have managed to get my hands on the recipe for the best damn cole slaw in the South.....the famous Cock of the Walk Catfish restaurants delectable, mouth watering concoction................without further blathering - From Mike Sanders in Mobile Ala Directions: mix all ingredients and taste....if bitter add more sugar..............refrigerate 24 hours....then pig out! Overnight is fine too. Adjust mayonaise for consistency and taste. Note: I have changed the original just a tad, the use of ready made cole slaw in a bag. I used 2 tsp of Tony C. this time. I used 2 tsp lawrys last time. It was good. It is good either way.
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12-08-2017, 01:48 PM | #9 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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in a vinegar slaw, i add lots of diced pineapple and lot of coarse ground black pepper.
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12-08-2017, 01:50 PM | #10 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Add cilantro to the slaw recipe whatever it is. Might not work in a sweet slaw as good. I don't put sugar in my slaw.
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12-08-2017, 08:15 PM | #11 | |
is Blowin Smoke!
Join Date: 11-28-13
Location: North Granby, CT
Name/Nickname : Bill
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Quote:
Not a great choice for putting on the sandwich with pulled pork but good as a side, especially with brisket or sausage. 5 cups shredded cabbage 20 oz can of pineapple tidbits 1/2 cup half and half 1 cup mayo 3 tablespoons vinegar 1/4 cup sugar Salt and pepper (especially the latter) to taste
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12-09-2017, 01:12 AM | #12 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Guerry's Slaw
http://www.bbq-brethren.com/forum/sh...39&postcount=9 One head chopped cabbage - no other vegies! 1/2 cup vinegar 6 tbs sugar 6 tbs EVOO 2 1/2 tsp dry mustard 1 tsp celery seed 1 tsp dried celery 1 tbs hot sauce to taste Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving. This will juice up quite a bit so you can use a slotted spoon to serve if you wish. |
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12-09-2017, 01:16 AM | #13 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Quote:
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12-09-2017, 04:28 AM | #14 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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75% your regular slaw
25% Kimchi with pickled ginger Add chopped roasted jalapeño
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12-09-2017, 12:40 PM | #15 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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In the recipe I posted above for the "Cock of the Walk" recipe, the original poster says:
"I used 2 tsp of Tony C. this time. I used 2 tsp lawrys last time. It was good. It is good either way." I decided to split the difference, and have been using 1 tsp of Tony C's and 1 tsp of Lawry's. I like it so much, I have not tried any of the other great recipes posted on this site. :-) It is great on pulled pork sandwiches.
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